Cranberry butter cookies

Recipe: ( from Skillful & Creative Treats by Chef Lim Siew Chung )
Ingredients:
- 120g butter, softened to room temperature
- 60g icing sugar ( I prefer them to be sweeter, so I would add more sugar next time )
- 1 egg
- 200g plain flour
- 1 tbsp corn starch
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp vanilla essence
- Dried cranberries ( my own additional)
Method:
  Preheat oven to 160 degree C ( fan-forced). Line baking trays with baking paper.
  Cream butter and icing sugar until fluffy. Add in egg and continue to beat until creamy. Add in the remaining ingredients and mix into soft dough. Fill the dough into piping bag fitted with nozzle ( I used 1M ) and pipe out flower shapes on tray.
  Bake in oven for 15 to 20'. Remove and leave to cool before storing.

I am linking this post to Cook-Your-Books #20 organised by Joyce from Kitchen Flavours

Melt in the mouth - peanut cookies

I am submitting this post to Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss from j3ss kitchen



Recipe : ( adapted from Delicious Asian baked treats by Oi Lin )
Ingredients :
- 50g all purpose flour
- 2 large pinch of salt
- 60g caster sugar
- 120g ground peanuts ( I used packed one from Phoon huat )
- 30g Ghee
- 3 tbsp groudnut oil
* Glaze : 1 egg , lightly beaten
Method :
Preheat oven to 180 degree C & line a baking tray with baking parchment . Sift flour & salt . Add sugar & ground peanuts and mix well . Mix Ghee & peanut oil . Add to flour mixture . Mix & bring the ingredients together to form a dough . If the dough is dry , add a little more oil . Scoop 1 level spoon of dough & shape it into a ball . Arrange on the tray . Bake for 10 mins , remove the tray from the oven and brush egg glaze on the tops of cookies . Bake for another 5 mins . Allow cookies to cool on tray for awhile before transferring them to a wire rack to cool completely

* Result : I am quite satisfied with the outcome eventhough i am not a peanut fan . It has strong peanut flavour and really melt in your mouth .

Chocolate marbled cookies

I saw this beautiful biscuits from Anncoo's blog . It's so temptating that I can't help but to stand up and make some . Thank you so much for sharing the recipe , it's so yummy , my kids just love it

Almond cookies

I am submitting this post to  Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n

Recipe : (  adapted from Delicious Asian Baked Treats by Oi Lin ) :
 Ingredients :
-100g ground almonds
- 180g unsalted Ghee
- 130g caster sugar
- 1/4 tsp salt
- 1 tsp vanilla essence
- 250g plain flour or all-purpose flour
* Glaze : 1 egg yolk mix with 1 tsp of water
- Small paper case
Method :
 1 . Preheat oven to 180 degree C . Toast ground almonds for 5 mins . Set aside to cool .
 2. Mix Ghee , sugar , salt and vanilla essence . Add cooled ground almonds and mix well . Sift flour over the Ghee mixture . Fold the flour into the mixture . Bring the ingredients together to form a dough .
3. Preheat oven to 180 degree C .
4. Scoop 1 level tsp of dough , shape it into a ball and place in paper case . Arrange on a baking tray .
5. Bake for 10 mins . Remove tray from the oven and glaze the cookies with egg yolk . Put the tray back into the oven , bake for another 10 mins .
6. Allow cookies to cool completely on a wire rack before storing in an airtight container .

Langues de chat

Black & white chocolate bits cookies

Recipes : ( from Good food magazine - Aus )
Ingredients :
- 125g unsalted butter , softened
- 110g caster sugar
- 1/2 tsp vanilla extract
- 1 egg
- 300g plain flour
- 1/2 tsp baking powder
- 2 tbsp milk
- 95g white choc bits
- 95g dark choc bits
Method :
Preheat oven to 180 degree C . Line 2 baking trays with baking paper . Beat butter , sugar & vanilla until light and fluffy . Add egg and beat until combined . Sift in combined flour & baking powder and stir lightly . Add milk and choc bits , stir to combine .
Roll heaped tbsp of mixture into balls . Place on prepared trays and flatten slightly , allowing at least 3 cm between each cookie for spreading . Bake for 15 mins , until light golden . Stand on trays for 5 mins , then transfer to a wire rack to cool .